COLESLAW

This a simple recipe for coleslaw that is the ideal side dish for summer picnics, potlucks, and celebrations. More flavorful, lighter, and with significantly less sugar than store-bought or KFC alternatives is my recipe.

Whether coupled with my slow cooker pulled pork, honey mustard chicken, or barbecue ribs, this homemade slaw is fantastic.

Together with potato salad, cucumber salad, broccoli salad, and other classic summer salads and side dish dishes, coleslaw is a staple of the season. As a child, I frequently ate the KFC version, but as an adult, I discovered how simple it was to cook at home, and I've never turned back.

The additional benefit of preparing coleslaw at home? You can choose the ingredients, keep it healthy, and adjust the amount of creaminess to your preferences. Personally, I enjoy crisp coleslaw more than creamy coleslaw. Yet, you can easily change it to your taste!

HOMEMADE COLESLAW INGREDIENTS

Making coleslaw at home is fairly simple, and this recipe is "light" compared to most others. Classic coleslaw typically contains a lot of white sugar and dairy in the form of buttercream in many varieties. In my recipe, there is no dairy and only a tiny bit of honey-based sugar.

The rest of the ingredients for coleslaw are quite standard:

• Green cabbage
• Red cabbage
• Carrots
• My homemade mayonnaise (you can use store-bought too)
• Honey
• Apple cider vinegar
• Celery seeds
• Salt and pepper

HOW TO MAKE THE BEST COLESLAW RECIPE

For the finest flavor, I advise using fresh carrots and cabbage rather than a bag of pre-chopped coleslaw mix. Well, slicing everything is a little more work, but it goes pretty quickly. Promise
To shred the cabbage by hand:

1. Take off the cabbage's outer leaves. After cleaning the cabbage (there may occasionally be some dirt), take off the outer leaves.
2. At the end of the stem, cut it off. On the inside, there is an additional stem, but we'll get to remove that.
3. The cabbage should be first cut in half, then into quarters. Next, make a diagonal incision out of the area where the stem or core may be seen.
4. Using a knife, thinly grate the cabbage. The cabbage can be cut whichever thin or thick you choose. Personally, I prefer thin cabbage. Cut the shreds of cabbage in half if you think they are a touch too long.

As an alternative, you might shred the cabbage with a spiralizer. View my article and instructional video on how to spiralize cabbage (carrots too). It would also be a great idea to use a mandoline to shred carrots and cabbage.

Use the large hole side of a box grater to grate the carrots if you don't have a mandoline or spiralizer. For this coleslaw recipe, it works out perfectly.

Just combine the shredded cabbage and carrots with the Coleslaw Dressing and serve.

CAN COLESLAW BE MADE THE DAY BEFORE?

Coleslaw can be prepared the day before, yes! This is particularly useful when organizing an event. Personally, I enjoy letting my carrots and cabbage marinade in the dressing for the entire night. Compared to the first day I threw them out, they seem to have significantly more flavor. The vegetables and coleslaw dressing can, however, be kept apart and combined on the day of the event. Coleslaw keeps in the fridge for about 3 to 5 days after being combined.

IS COLESLAW BAD FOR YOU?

While coleslaw is loaded with vegetables, many versions are drowning in dressing that has excessive amounts of sugar and fat. My Homemade Mayonnaise (recipe linked), which is created from higher-quality oils and has no sugar, serves as the foundation of my dressing. Compared to store-bought, it is far healthier. You should try making mayo at home if you haven't before. I also don't include any more sugar or dairy.

Although my cabbage is coated in the coleslaw dressing, it isn't swimming in it, as you can see. Moreover, it maintains a little more crunch and is kept healthier. You should thus create my version (wink). Let's keep this coleslaw that way too because cabbage is quite beneficial for you.